— By Paul Bothner — Proper water heater selection impacts your restaurant’s bottom line. As the restaurant industry reopens its doors after the national shutdown, owners are even more focused on improving operating profits. One area of evaluation needs to be the generation of hot water, as it is among the largest — and, in some cases, the Number 1 — energy consumer of all installed appliances within hospitality facilities, particularly restaurants. For this reason, higher efficiency, condensing water heater designs comprise the majority of installations on new construction …
plumbing
— By Paul Bothner — Selecting proper water heating solution can improve restaurant’s bottom line. Restaurants use as much as five to seven times the amount of water per square foot than other commercial businesses, according to the National Restaurant Association (NRA). Water (often heated) is used to cook meals; clean dishes, floors and equipment; quench the thirst of customers; and to wash countless hands (staff and guests). NRA has also reported that quick-service restaurants consume 500 to 1,500 gallons of water each day while full-service eating establishments use …
— By Bradley Vanover — When epoxy pipe restoration makes (dollars and) sense. The first call to our national facilities maintenance group was an emergency. Sewage was backing up into the restroom of a major department store. Not good for business. Plumbers were called, quotes given, and shock ensued. Replacing old cast iron pipes is a pricey fix, but not a surprising one. Cast iron is notoriously subject to corrosion, particularly in waste lines where hydrogen sulfide gas forms. Drain cleaners, a common fix for slow-running pipes, often contain sulfuric …
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